39 pages ; 23 cm

Cover title

"Prepared under the supervision of the Office of Experiment Stations. A.C. True, Director."

Includes bibliographical references

Introduction. pp. 7 -- Definition of poultry. pp. 7 -- Varieties of poultry. pp. 8 -- Chickens. pp. 8 -- Turkeys. pp. 9 -- Guinea fowls. pp. 10 -- Peafowls. pp. 10 -- Pheasants. pp. 11 -- Quails. pp. 11 -- Pigeons and squabs. pp. 11 -- Ducks. pp. 12 -- Geese. pp. 12 -- Swans. pp. 12 -- Poultry feeding in its relation to food value. pp. 13 -- Fattening poultry and its effect on food value. pp. 14 -- General methods of fattening. pp. 14 -- Special fattening of geese -- Foie gras. pp. 15 -- Dressing and marketing poultry. pp. 16 -- Cleanliness. pp. 16 -- Live poultry. pp. 16 -- Killing and plucking. pp. 16 -- Cooling and "plumping". pp. 17 -- Changes in dressed poultry flesh. pp. 17 -- Drawn as compared with undrawn poultry. pp. 18 -- Cold storage. pp. 18 -- Marks of good poultry. pp. 19 -- Freshness. pp. 19 -- Age. pp. 19 -- Sex. pp. 20 -- Cooking poultry. pp. 20 -- Changes produced by cooking. pp. 20 -- Methods of cooking. pp. 21 -- Stuffing and sauces. pp. 23 -- Fancy dishes made with poultry. pp. 23 -- Potted and canned poultry. pp. 23 -- Composition of poultry and poultry products. pp. 23 -- Digestibility of poultry. pp. 28 -- Nutritive value of poultry. pp. 29 -- Comparison of poultry and other meats and of different kinds of poultry. pp. 30 -- Cost of poultry. pp. 32 -- Place of poultry in the diet. pp. 35 -- Summary. pp. 37

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